-
1
In a small bowl, stir together the milk, yeast and 1/3 cup of the flour with a fork until smooth.
-
2
Set the mixture aside until small bubbles appear, about 10 minutes.
-
3
Butter six 1/2-cup baba molds or muffin tins.
-
4
In the bowl of a standing mixer fitted with a whisk, combine the eggs, sugar, salt and the remaining flour.
-
5
Add the softened butter and beat on medium speed for 10 minutes.
-
6
Add the yeast mixture and the water and beat for 1 minute.
-
7
Using a rubber spatula, scrape the dough from the whisk and scrape down the side of the bowl.
-
8
With moistened hands, fill the prepared baba molds two-thirds full with the yeast dough.
-
9
Set the molds in a warm place and let rise until the dough just reaches the rims, about 20 minutes.
-
10
Preheat the oven to 350.
-
11
Bake the babas for about 15 minutes, or until puffed and golden brown.
-
12
Remove from the oven and immediately turn the babas out onto a wire rack to cool completely.
-
13
In a small saucepan, combine the water and sugar and bring to a boil over moderately high heat; cook until the sugar has dissolved.
-
14
Transfer the syrup to a bowl and add the lemon verbena and rum.
-
15
Let the syrup cool to room temperature.
-
16
Arrange the babas in a large, shallow dish and pour the syrup on top.
-
17
Baste the babas with the syrup, turning occasionally, until they have absorbed as much syrup as possible without falling apart, about 25 minutes.
-
18
Remove the babas from the syrup.
-
19
Cut each baba in half lengthwise and place on dessert plates.
-
20
Surround the babas with peach wedges and serve.
